With our new love of La Mar comes a desire to make pisco sours at home. I have to say, visually I'm spot on. Click here to compare! Someone buy me a few pounds of tuna and halibut and I'll throw a cebiche party.
For dinner, we had my mom's Taiwanese stir fried stick noodles. Along with ro gen, it's one of Taiwan's most tasty homey foods.
This recipe came out close to perfect. I've been mustering up the energy to make Tartine's banana cream pie, which is a two day project for those who want to retain sanity. I ended up eliminating the caramel layer.
The result was a slightly less sweet pie with all the desired banana flavor. J declared it better than the one we had yesterday afternoon from Tartine. Vaunted praise indeed, since they make his favorite b.c. pie ever! I think in the future I'll work on presentation. But for now, I'll just enjoy how great it tastes.
3 comments:
wow, the pie loooooks the so yummy. will you be posting the recipe? or could you email me the recipe? if it's okay tammyvnguyen@yahoo.com.
can't wait till you post your ceviche recipes...i love ceviche and all the pics were making me drool.
The recipe is from the Tartine cookbook, so you can grab a copy somewhere or search on line until I get around to posting it!
Aha: another blogger has detailed the Tartine banana cream pie recipe for me. I skipped the caramel layer because I screwed up, but the pie really is sweet enough without it.
http://tartelette.blogspot.com/2007/09/tartines-banana-cream-piewith-caramel.html
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